Diese Gesunde Frühstückskekse are simple and wholesome cookies made with just 4 ingredients and ready in unter 25 Minuten.
I have a passion for simple and healthy breakfast cookies, like my Kürbis-Frühstückskekse or Vegane Frühstückskekse but today I wanted to make even simpler and healthier breakfast cookies, loaded with fiber, protein, and vitamins.
These healthy breakfast cookies are super simple to whip up and everyone will love them!
Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, meine Kochtipps und Schritt-für-Schritt-Bilder!
Gefällt Ihnen dieses Rezept?
Hinterlassen Sie einen Kommentar unten oder besuchen Sie unsere Facebook Seite wo ich (fast) alle Kommentare beantworte, unser instagram Seite zur Inspiration oder unsere Pinterest zum Speichern von Rezepten!
Gesunde Frühstückskekse
Inhaltsstoffe
- ¾ Tasse Banana - (Anmerkung 1)
- 1 ¼ Tassen Haferflocken - (Anmerkung 2)
- ¼ Tasse Leinsamenmehl
- ¼ Tasse Erdnussbutter (ungesalzen) - (Anmerkung 4)
Optional
- ¼ Tasse Kokosnusszucker
- 1 Teelöffel Vanilleextrakt
- 2 Teelöffel Zimt
- ⅓ Tasse Gehackte Nüsse - (Anmerkung 6)
- ¼ Tasse Chocolate Chips - (Anmerkung 7)
Anleitungen
- Heizen Sie den Backofen auf 180 °C (350 °F) vor.
- Ein großes Backblech mit Backpapier auslegen. Das Papier leicht mit Speiseölspray einfetten. Beiseite stellen.
- Mash the bananas and pack it in a 3/4 cup measuring cup to measure precisely.
- In a large mixing bowl, combine all the ingredients: mashed banana, peanut butter, oats, and flaxmeal. Stir in the optional vanilla extract, salt, cinnamon, or coconut sugar now. Stir until fully combined and a sticky cookie dough forms.
- Stir in optional chopped nuts or chocolate chips. Combine until it is well incorporated.
- Use a cookie dough scoop to form 8 cookie dough balls. The dough is sticky and that's normal. Lightly oil the back of a fork and press down the cookie dough balls slightly to form a round cookie shape.
- Place each ball onto the prepared baking tray, leaving a 1-thumb space between each of them. They won't extend in the oven, the shape you give now, is the shape you get after baking.
- Bake the cookies for 16-18 minutes at 350 °F (180 °C) until golden brown.
- Lassen Sie die Kekse 15 Minuten auf dem Backblech abkühlen und legen Sie sie dann für 30 Minuten auf ein Kuchengitter.
Notizen
Ernährung
Zutaten und Substitutionen
You need only 4 base ingredients for these delicious cookies, but I’ve included before add-ins that make them even more delicious!
- Banana – Use overripe bananas with brown spots for optimal sweetness. If bananas aren’t available, you can use pumpkin puree or applesauce, though the texture will vary slightly.
- Haferflocken – Choose gluten-free oats if needed. Quick oats can also work for a finer texture, though rolled oats provide more chew.
- Leinsamenmehl – This adds fiber and helps bind the dough. If unavailable, try chia seed meal in a 1:1 ratio.
- Erdnussbutter – Ensure it’s smooth and runny. For allergies, swap with almond butter, sunflower seed butter, or tahini.
You can also add optional ingredients to change the taste and texture of your cookies.
- Kokosnusszucker – If your bananas are not ripe enough, it provides a natural sweetness. You can replace it with maple syrup or date sugar for a slightly different flavor.
- Vanilleextrakt – You can add vanilla to add depth to the flavor.
- Zimt – A warming spice that complements the sweetness. Pumpkin pie spice or cardamom work well as alternatives.
- Gehackte Nüsse – You can add nut to give more crunch to the cookies. Use walnuts, almonds, pecans, or opt for seeds like pumpkin or sunflower seeds for a nut-free option.
- Chocolate Chips – Choose dairy-free dark chocolate chips or use chopped vegan chocolate bars for a chunkier bite.
How to Make Healthy Breakfast Cookies
These cookies are easy to make, here are photos of key steps.
Mash the ripe bananas and add the drippy peanut butter.
Pour the quick oats and flaxmeal and combine the batter until thick.
Incorporate your optional add-ins and use a cookie scoop to make evenly-sized cookie dough balls.
Place the cookie dough balls on a baking sheet, flatten them, and cook them for 16-18 minutes at 350 °F (180 °C).
Carines Backtipps
I’ve included below a few more tips that couldn’t fit in the recipe card.
- Konsistenzkontrolle – If the dough is too sticky, add 1-2 tablespoons of extra oats. If it’s too dry, mix in a bit more mashed banana or plant-based milk.
- Portioning Made Easy – Wet your hands slightly or spray your cookie scoop with oil to prevent the dough from sticking.
- Option zum Vorbereiten – Prepare the dough ahead of time and refrigerate it for up to 24 hours. This allows the oats to absorb more moisture and results in softer cookies.
- Double Batch for Freezing – Make a double batch, bake, and freeze the cookies individually. This way, you always have healthy snacks on hand. You can also freeze cookie dough balls and cook them frosted.
- Texturvariationen – For crunchier cookies, flatten the dough thinner before baking. For chewier cookies, shape them thicker and bake for a slightly shorter time.
- Add More Flavor – Stir in dried fruits like raisins or cranberries for an extra touch of sweetness.
- Passen Sie die Süße an – If your bananas aren’t sweet enough, increase the coconut sugar or add a tablespoon of maple syrup.
- Vermeiden Sie zu langes Backen – The cookies might look soft when they come out of the oven, but they will firm up as they cool.
- Sogar Backen – Rotate the baking tray halfway through the baking time for more consistent results.
- Benutzerdefinierte Formen – Use cookie cutters to shape the dough into fun designs—especially great for kids.
Could I use oat flour made from rolled oats? I find rolled oats make baked goods flat, for lack of a better word . . . I’m gonna make these with almond butter!
Oat flour, made from grinding oats, will absorb way more liquid it will work but the cookies might be dry, and crumbly if you don’t adjust the liquid ingredients.
Sieht gut aus
Thank you! I hope you try them and let me know how it goes.
Thank you so much for this delicious recipe.!! Those cookies are yummy
Where should I store them.. room temperature or refrigerator?
I like to refrigerate everything in an airtight container for up to 4 days. Thanks for baking my recipes!
These sound so good! I’m a diabetic on Weight Watchers (down 75 pounds), do you think PB2 powder could be substituted for the peanut butter for less points? Thanks so much!
I don’t think it will work, because the cookies are egg-free, the fat in peanut butter act like a binder. You can try my Erdnussbutter-Proteinkekse instead to use PB2. They are low-fat, low-sugar.
Looking for cookie recipes w/o sugar, so I am pleased to see your site. Thanks.
Thank you! I have a lots of no added sugar recipes indeed.
Coconut sugar is sugar.
Nobody said it’s not sugar, that’s why it’s listed as optional meaning not necessary for the recipe to work, but, an healthier swap to sugar if you really want to boost he cookie sweetness.
Thank you! Please post, or send more easy bake, sugar-free options when you can.
Sicher!
Can these cookies be made with gluten free oats?
Unbedingt!
Loved it!
What happened to the 4th note? can peanut butter be substituted?
Sorry about that, I updated my notes for you, thanks for spotting this missing information. You can absolutely swap peanut butter for cashew butter, almond butter, or sunflower seed butter as a nut free option
Can’t wait to taste some new cookies. my sister in law has been killing it on cookies like yours now it’s my turn Maybe.Shes good!